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Roasted Pork Loin with Crackling

Roasted Pork Loin with Crackling

Pork loin and cracking are really hard to beat as a roast and doing them on the Egg intensifies the flavours and makes the cracking really puff up. 

The key to getting superb crackling on the Egg is to cook the pork join upside down with the fat facing your plate setter (ConvEGGtor). The heat radiated from the plate setter will really help to crackle the fat. 

A joint like this is going to cook in about 1.5 hours (depending on how thick it is). It will really benefit from a good rest. The crackling will happily survive a rest with the joint wrapped in foil. 

In the UK we normally cook our pork to well done and we’ve done this for the last 45+ years. The reason behind this was the Thrichinosis parasite. Fortunately this hasn’t been present in British pork for 45+ years so it is perfectly safe to cook your pork to medium. You need to try it as it completely changes the texture and makes pork as good as a piece of roast beef in my opinion. 

 

Cooking surfaces

BBQ Temperature

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Ingredients

  • Pork Loin (bone in or out)
  • 2-3 tbsp olive oil
  • 2 tbsp Maldon Salt
  • Fennel seeds (optional)

Method

  1. Ask your butcher to score the fat for you or do it yourself with a stanley knife.
  2. Leave your pork loin uncovered in the fridge overnight to dry out the skin.
  3. Rub into the fat a couple of tablespoons of olive oil and then sprinkle liberally with Maldon salt. Rub this in.
  4. If you want to use herbs such as fennel seeds, rub these into the fat now.
  5. Setup your Egg for an indirect cook (plate setter with the stainless grid on top) at a temperature of 220°C. 
  6. Put your pork onto your Egg fat side down. Immediately turn your Egg down to a setting for 180°C. 
  7. Cook your pork until it is 53°C, it will carry on rising to 58°C while it rests.
  8. Rest your meat for 30 minutes wrapped in foil. 
  9. Now carve into slices. 

    Notes

    If your fat hasn’t crackled towards the end of the cook then turn up your Egg to 220°C. 

    I like to use a Meater+ when cooking a joint like this as it gives much more accurate results.

     

    French Trimmed Rack of Pork

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